Pre_GI: SWBIT SVG BLASTN

Query: NC_004663:2437760 Bacteroides thetaiotaomicron VPI-5482, complete genome

Lineage: Bacteroides thetaiotaomicron; Bacteroides; Bacteroidaceae; Bacteroidales; Bacteroidetes; Bacteria

General Information: This is the type strain for this organism and was isolated from the feces of a healthy adult. Common gastrointestinal bacterium. This group of microbes constitute the most abundant members of the intestinal microflora of mammals. Typically they are symbionts, but they can become opportunistic pathogens in the peritoneal (intra-abdominal) cavity. Breakdown of complex plant polysaccharides such as cellulose and hemicellulose and host-derived polysaccharides such as mucopolysaccharides is aided by the many enzymes these organisms produce. Bacteroides thetaiotaomicron is one of the two major Bacteroidesspecies found in the intestine. This organism has been used in studies on gut microflora composition and succession.

- Sequence; - BLASTN hit (Low score = Light, High score = Dark)
- hypothetical protein; - cds: hover for description

BLASTN Alignment.txt

Subject: NC_004567:1066710 Lactobacillus plantarum WCFS1, complete genome

Lineage: Lactobacillus plantarum; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Originally isolated from human saliva. Common gastrointestinal bacterium used in food production. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, and other products such as fermented milks, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully cultivated, created, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus plantarum are commonly isolated from plant material, and the gastrointestinal tract of animals. This organism is used in the production of fermented foods such as saurkraut, kimchi and sourdough bread. This organism is also of interest as a probiotic to maintain and regulate the human intestinal microflora.